Creamy Mushroom and Roasted Cauliflower Soup

 Using the flavour enhanced roasted cauliflower in soups is also amazing and I could not resist the opportunity to use it in this recipe. Although roasted mushrooms are also really good, I wanted to saute them and let them caramelize a bit to build up their flavour and then to deglaze the pan with some white wine to make sure that we get all of that caramelized mushroom flavour from the bottom of the pan. 

Creamy Mushroom and Roasted Cauliflower Soup

A creamy wild mushroom soup that is thickened with roasted cauliflower.

ingredients

• 1 small head cauliflower (cut into florets)
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 2 leeks, thinly sliced
• 2 cloves garlic, chopped
• 1 pound of mushrooms such as button, cremini or wild, sliced
• 1 teaspoon thyme, chopped
• 1/4 cup dry white wine
• 3 cups vegetable broth or chicken broth or chicken stock
• salt and pepper to taste
• 1 cup cream (or milk)

directions

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
3. Meanwhile, heat the oil in a large sauce pan over medium heat.
4. Add the whites of the leeks and and saute until tender, about 5 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
7. Add the greens of the leeks and saute until tender, about 5 minutes.
8. Add the wine and deglaze the pan.
9. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
10. Season with salt and pepper.
11. Puree the soup until it reaches your desired consistency with a stick blender.
12. Add the cream, return to a boil and remove from heat.

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